Easy Baby Lemon Impossible Pies (3 Magic Layers in 1 Bite!)
The easiest baby lemon impossible pies recipe! Made in a blender, these mini custard treats magically form their own crust, lemon custard center, and golden top.
Ingredients
- 1/2 cup fresh lemon juice plus zest of 2 lemons
- 1.5 cups whole milk
- 4 large eggs
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup sweet desiccated coconut
- 1 tsp baking powder
- Pinch of salt
Instructions
- Generously butter and sugar each cup of a muffin tin.
- Blend lemon juice, zest, milk, eggs, melted butter, sugar, flour, coconut, baking powder, and salt for 30 seconds.
- Pour batter evenly into prepared muffin cups, filling about three-quarters full.
- Bake until tops are pale golden brown and coconut is lightly toasted.
- Cool in the tin for 15-20 minutes before removing.
- Finish cooling completely on a wire rack before serving.
Notes
- Butter and sugar the muffin tin thoroughly for clean release once the pies are baked.
- Blend the batter for a full 30 seconds to allow proper layer separation during baking.
- Let the pies cool in the tin before removing, since this sets the custard layer firmly.